Peel, wash and cut the carrots - Brush the pumpkin, cut in half, quarter, core and cut into large pieces.

Put everything in a saucepan, add the vegetable salt and water and bring to the boil. During the cooking process, cut the lovage pies and cook with them until everything is done.

Add the almond cream, put everything in the blender and puree. Return to the pot and stir in the chopped parsley bouquet - roast the pumpkin seeds in a pan, then distribute them on the soup and just enjoy.